Ingredients:
1 Tbsp olive oil
2 cups garlic cloves
2 Tbs olive oil
4 medium sweet onions (such as Vidalias), peeled and sliced thin
2 cups sliced or slivered almonds
2 cups unseasoned bread crumbs
1/2 cup heavy cream
2 cups stock (chicken, vegetable or beef)
1/2 cup heavy cream
salt and pepper, to taste
Instructions:
Toss garlic cloves in 1 Tbs oil. Wrap in a foil packet and roast in 350º oven for 1 hour (until soft and golden).
Toast almonds on cookie sheet in oven for 3-4 minutes, checking periodically, until light to golden brown. Purée almonds together with bread crumbs in food processor. Add 1/2 cup cream and process to thin paste.
Heat remaining oil in heavy soup pot. Carmelize (sauté over medium high heat until well browned) onions. Purée onions and roasted garlic in food processor until smooth. Return mixture to pot; add in almond paste. Add stock and bring to simmer over medium heat. Stir in remaining cream and season with salt and pepper as needed.
Notes:
Chopped chives, warm croutons or a drizzle of flavored or plain olive oil make a nice garnish.
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